Butterscotch Meringue Pie Recipe
Ingredients:
1 pc of baked pie crust (9 inch)
1 c of sugar (light brown)
1/4 c of cornstarch
1 c of water
1-2/3 c of milk
1/2 tsp of salt
1/3 c of butter (unsalted)
3 pcs of eggs (separate whites and yolks)
1-1/2 tsps of vanilla extract
1/4 tsp of cream-of-tartar
6 Tbsps of sugar (granulated)
Instructions:
Preheat the oven (400 degrees F). Combine cornstarch, salt, and sugar inside a medium saucepan; mix thoroughly then gradually add milk and water, while constantly stirring. Add the butter and cook above moderate heat till mixture boils and becomes thick. Let it continue to boil for a min.
Take out from heat then gradually add one-half of mixture onto the bowl with yolks, while constantly stirring. Blend onto saucepan and let it boil once more for a minute, while constantly stirring. Take out from heat then add vanilla; blend thoroughly and pour onto crust.
Beat whites with tartar till frothy and smooth. Gradually add sugar, while beating constantly. Continue beating till mixture becomes glossy and smooth. Spread it above the filling and seal onto pie edges tightly.
Bake for 8-10 mins till top becomes browned.
>> Butterscotch Meringue Pie Recipe
Chocolate Rice Pie Recipe
Ingredients:
5 extra-large eggs
1/2 c of sourcream
1 lb of cheese (Ricotta)
A shot of orange-flavored liqueur
1 c of sugar (granulated)
8 oz of softened creamcheese
1/2 c of dry cocoa powder (Hershey)
1 tsp of flavoring (almond)
2 c of cooked rice; drained (Minute-rice)
1/2 c of breadcrumbs
Instructions:
Beat the extract, cocoa, sugar, cramcheese, liqueur, sourcream, Ricotta & eggs together. Add cool rice that was already cooked.
Spread butter over 8″ square bake pan. You add the crumbs then shake off excess. You pour filling in. Have pie baked at three hundred fifty degrees Fahrenheit for about an hour ’til set.
Best when served w/ whipping cream & chocolate shavings.
>> Chocolate Rice Pie Recipe
Coconut Dream Pie Recipe
Ingredients:
1 pc of baked pie crust (9 inch, cooled)
For the Filling:
2/3 c of sugar (granulated)
1/4 c of cornstarch
1 c of coconut milk (unsweetened)
1/4 tsp of salt
1-1/2 c of milk (whole)
4 pcs of egg yolks (large)
3 Tbsps of butter (unsalted, cut into tablespoons)
2 tsps of vanilla
1-1/2 c of sweetened coconut (toasted); shredded
For the Topping:
1-1/2 c of cream (heavy)
1 tsp of vanilla
2 Tbsps of powdered sugar
Nutmeg (freshly grated, for garnish)
Instructions:
Combine cornstarch, salt, and sugar inside a saucepan till mixed well. Gradually add quarter cup (coconut) milk, while whisking thoroughly till formed to paste and smooth. Add remaining (coconut) milk with (whole) milk; let mixture boil gently above moderate heat, while constantly whisking. Take out from heat.
Whisk yolks inside a bowl till smooth. Add half cup mixture of coconut; whisk thoroughly then add onto saucepan. Increase heat then let it boil, while constantly whisking. Continue boiling for a min or till thick, whisk constantly.
Take out from heat then scrape bottom and whisk thoroughly till smooth. Add pieces of butter and whisk till they melt. Add (1-1/4 cups) of shredded coconut with vanilla; whisk them well. Spoon onto the crust then wrap a plastic wrapper directly onto the filling; place inside the refrigerator for four hrs till chilled thoroughly.
Beat cream gently for half a min. Add vanilla with powdered sugar; beat thoroughly till peaks form soft and mixture becomes smooth. Remove plastic wrapper and spread over mixture of cream. Sprinkle nutmeg above and saved shredded coconut.
>> Coconut Dream Pie Recipe
Nutter Butter Chocolate Cream Pie Recipe
Ingredients:
24 pcs of sandwich mini cookies (NUTTER BUTTER Peanut-Butter); divided
24 marshmallows (large)
Cocktail peanuts (unsalted, Planters); chopped
1/2 c of choco chips (semisweet)
1/2 c of milk
1.5 c of cream (heavy); whipped & divided
8 pcs of cookies; coarsely chopped & put aside
1/4 c of margarine or butter; melted
Instructions:
Crush cookies (16 pcs) finely to create crumbs. Combine margarine or butter and crumbs then press on side and bottom of pie baking plate (9-inch) and chill. On low stove heat, put milk, marshmallows and choco chips in 2 quart saucepan and stir ’til smooth and melted. Remove pan from the heat and completely cool.
Fold in 1.5 c of cream (whipped) and cookie pcs (chopped) gently to the marshmallow mix. Spoon filling into crust and chill about 3 hrs or more. Garnish w/ the rest of cream (whipped) along w/ chopped up peanuts when serving
>> Nutter Butter Chocolate Cream Pie Recipe
Berry Cheesecake Pie Recipe
Ingredients:
3 c of finely-ground Graham-crackers
3/4 c of melted butter
3 Tbsps of raspberry/strawberry gelatin
12 oz of softened creamcheese
1/3 c of water
14 oz of sweetened milk (condensed)
1 c of shaved milk-chocolate
3/4 c of thick cream
1 Tbsp of sugar (granulated)
2 Tbsps of liqeuer (strawberry/raspberry)
1/4 c of raspberries (fresh) or strawberry halves
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. For the crust: you combine butter in crumbs then stir ’til moistened evenly. Lightly press this into sides & bottom of 9″ pie pan. Have it baked about 10 mins then transfer into racks to cool.
For the filling: You sprinkle the gelatin all over water then leave for 3 mins ’til gelatin softens. Have it heated over mid-heat ’til gelatin melts & liquid turns clear. Slightly cool.
Beat creamcheese in bowl ’til creamy & smooth. Add the milk then beat continuously ’til smooth. Set on low-speed then drizzle gelatin-mixture. Adjust to mid-speed then beat for additional 2 mins ’til smoothened.
In another bowl, you beat 3/4 c thick cream at mid-speed ’til foamy. Adjust to mid-high then beat ’til soft-peaked. Fold the whipping cream & chocolate shavings in gently into creamcheese-mixture. You spoon this mixture onto crust then refrigerate for 4 hrs ’til firm.
For the garnish: Beat sugar & 1/2 c thick cream ’til soft peaked. Drizzle w/ liqeuer then beat at mid-high speed ’til stiff-peaks are formed. Place in piping bag w/ star-tip. Start piping rosettes atop cheesecake then garnish w/ strawberries or raspberries.
>> Berry Cheesecake Pie Recipe
Luscious Lime Pie Recipe
Ingredients:
1/4 c of margarine or butter
2.5 c of mini marshmallows
1 pack of gelatine (unflavored)
1/4 c of chilled water
2.5 c of 100%PRCTG%-natural cereal (Quaker)
1 regular can of sweetened milk (condensed)
1 c of juice (lime, fresh or bottled)
1 c of cream (heavy); whipped
10 small drops of food color (green)
4 small drops of food color (yellow )
Instructions:
For the crust, put the cereal into greased large bowl. Meanwhile, melt butter and marshmallows together in heavy pan on low stove heat. The, pour mixture over the cereal and mix thoroughly.
Grease hands and evenly press the mixture onto sides and bottom of greased 9 inch pie-plate w/ your hands and chill. Meanwhile for the filling, first soften the gelatine w/ chilled water and stir on low stove heat ’til dissolved. Mix gelatine, juice, food colors and milk (condensed).
Chill ’til mixture turns to thicken slightly. Fold the cream (whipped) into the gelatine mix and chill ’til mixture will mound. Spoon in to cooled crust. To finish, chill ’til set.
>> Luscious Lime Pie Recipe
French Silk Chocolate Pie Recipe
Ingredients:
1 pastry pie shell (baked, 8-inch)
1/2 c of butter
1 chocolate square (1 oz, unsweetened)
1/2 tsp of vanilla flavor extract
3/4 c of white sugar
2 pcs of eggs
Instructions:
First, melt the chocolate then let it cool. Then, cream the butter while slowly adding sugar; cream well. Stir melted, cooled chocolate in. Add the vanilla.
One by one, add the eggs beating five mins after every addition. Then, turn the filling in to the cooled pie shell. To finish, chill the pie inside the freezer about 10 mins and into the fridge for 1-2 hrs before it is served.
Garnish w/ nuts and whipping cream, if preferred.
>> French Silk Chocolate Pie Recipe
Coconut Cream Pie Recipe
Ingredients:
For the Filling:
1/4 tsp of salt
4 Tbsps of sugar (granulated)
2 c of milk (whole)
3 pcs of egg yolks; beaten slightly
1 c of coconut; shredded
1 pc of baked pie crust (9 inch)
2 tsps of vanilla extract
5 Tbsps of flour
For the Meringue:
2 pcs of egg whites (large)
4 Tbsps of sugar (granulated)
1/2 c of coconut; shredded
Instructions:
Combine salt, sugar, and flour then add yolks and milk; mix thoroughly and cook till thick. Add vanilla and a cup of coconut. Let it cool for a while. Transfer onto the crust.
Beat the whites of egg till foamy. Gradually add sugar, while beating continuously till sugar has blended well. Continue to beat till mixture becomes stiff. Spread above the filling and sprinkle it with half cup of coconut.
Place inside the oven and bake (325 degrees F) for fifteen mins till slightly brown.
>> Coconut Cream Pie Recipe
Raspberry Pie Recipe
Ingredients:
Graham-cracker crust
8 oz of softened creamcheese
1/2 c of sugar (granulated)
1 tsp of extract (vanilla)
1 box of raspberries (large) w/ juice; frozen
2 Tbsps of cornstarch
3 Tbsps of sugar (granulated)
Cool-whip
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. You beat the creamcheese, extract, sugar & eggs together then pour this mixture all over prepared crust. Have pie baked for 15-18 mins ’til set. Cool.
Have the raspberries heated then add 3 Tbsps sugar, blend cornstarch in to thicken. Cool then spread this mixture all over the filling. Pipe w/ cream as desired. Have it refrigerated for hours prior to slicing.
>> Raspberry Pie Recipe
German Chocolate Pie Recipe
Ingredients:
4 oz of German Sweetened Chocolate (Baker’s)
1/4 of butter
13 oz of milk (evaporated)
1 & 1/2 c of sugar (granulated)
3 Tbsps of cornstarch
2 large eggs 1/8 tsp of salt
1 tsp of extract (vanilla)
1 & 1/3 c of coconut
1 pie crust (9-inch); unbaked
1/2 c of pecans; chopped
Instructions:
Have butter & chocolate melted in saucepan placed over low-heat, stir ’til blended well. You remove pan from the heat then blend milk in gradually.
Mix salt, cornstarch & sugar. Beat extract & eggs in then blend choco mixture in gradually. You pour this into prepared crust.
Have pecans & coconut combines then sprinkle this over filling. Have pie baked for 45-50 mins at three hundred seventy-five degrees Fahrenheit ’til browned & puffed.
Cool about 4 hrs before slicing.
>> German Chocolate Pie Recipe
Buttermilk Cream Pie Recipe
Ingredients:
14 Tbsps of sugar (granulated)
6 Tbsps of flour
1-1/3 c of buttermilk
5 oz of milk (canned, evaporated)
3 pcs of egg yolks (large)
1 tsp of vanilla
1 pc of baked pie crust (9 inch)
For the Meringue:
3 pcs of egg whites (large)
6 Tbsps of sugar (granulated)
1/4 tsp of baking powder (Calumet)
Instructions:
Combine flour with sugar then add milk, yolks, and buttermilk; stir till smooth. Transfer on a saucepan above moderate heat; stir continuously till thick and boiling. Take out from the heat then let it cool; add the vanilla. Pour onto the pie crust.
Beat the whites of egg till stiff then gradually add the sugar, while beating constantly. Fold Calumet powder onto the mixture. Spread above the filling. Bake (325 degrees F) for fifteen mins.
>> Buttermilk Cream Pie Recipe